A Taste of Ireland: Proper Korean Kimchi

Proper Korean Kimchi

Firstly why make this unusual dish that has an acquired taste for the Irish Palate?

And 2, this is not an Irish dish? What are you doing?

To answer Q1: I feel Kimchi is a superfood, it is lacto fermented and full of probiotic bacteria that are essential for good gut health. The low pH of kimchi which preserves it, helps kill off bad bacteria in the intestines also. Plus the nutrients in the vegetables etc. Gut health is the basis of good immunity and without a good immune system, your body cannot fight disease. So as the Korean people know, Kimchi used as a very tasty side dish to supplement meals is a vital food for good health.

To answer Q2: you will notice I try to use Irish ingredients where possible so this is the most interesting way to eat Irish cabbages I know, Kimchi and bacon now that’s a good dinner. Ok this recipe has Daikon in the photos and I bought it in the English market in Cork. Ok its imported but Im still shopping in a local market and I was also growing daikon also called mooli in my garden at the time so I was intending to make #12feetchallenge Kimchi in the future.

RECIPE

First job to do is salt whatever vegetable you are using for kimchi, either Daikon that is cut into cubes, Chinese leaves, cucumbers or grated carrots. This needs done the day before you make your Kimchi paste.

Use approx. 1.5 cups of water and 2-3 tablespoons of sea salt depending on how much vegetable you have. Use sea salt not refined salt.

Leave for 12 hours before applying Kimchi paste

Paste ingredients

Scallions (spring onions)

1 full head of garlic

1 to 2 inches of ginger root grated

2 organic apples turned to a paste in blender to a puree.

1 big onion turned into a paste in blender to a puree.

4 tablespoons of fish sauce.

3-4 tablespoons of fish sauce

Korean chilli flakes (gochugaru) available in Asian shops in any city, not all but some. Certainly available in Cork city Ireland.

¼ cup of rice flour brought to the boil in water (1-2 cups approx. )aim is to obtain wallpaper paste type consistency.

If you are not making the daikon kimchi shown in the photos then grate some daikon into the paste for the carrot and Chinese leaf/cabbage kimchi.

After 12hrs in salt

Wash the daikon or carrot thouroughly in water.

Apply the paste you have made by mixing toether all the ingredients listed above with the salted veg (daikon in the case of the photos)

Put in a sterilised container with a lid, this can be the pickling mason jars or a lunchbox even. I have used both and it works fine.

Leave the mixture in the containers with the lid on to ferment at room temperature for 2 days (24hrs approx.)

Then leave in the fridge for at least a week before opening and trying.

Kimchi can then stay in your fridge for as long as you can palate the increasing acidity produced. Each to their own taste. I`ve eaten it after a month so far and it was fine but you must ensure it is safe to eat after prolonged time in the fridge. There should not be mold or unpleasant odors coming from it at any time.

Most of all this recipe using cucumber or cubed Daikon should be cruncy veg with a slightly tarte and slightly spicy kick.